Hearty Vegetarian Chili #2

Adapted from Best Loved Casseroles

  • 1 c onions, chopped
  • 1/2 c bell peppers, chopped
  • 2 tbsps chili powder
  • 1/4 tsp garlic powder
  • 1 tsp salt
  • 3 cups vegetable juice
  • 15 1/2 ozs canned dark red kidney beans, drained
  • 15 ozs reduced sodium pinto beans, drained
  • 15 ozs canned red beans, drained
In a large saucepan, cook onions and bell peppers until tender. Stir in in chili powder, garlic powder, salt, and vegetable juice. Bring mixture to a boil. Then, reduce heat to low and cook five minutes. Add beans and heat through.
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Posted: 1/15/2004
Soups & Stews
Rated by 1 users (5.00)
WW Points* : 2.30
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 151
Calories from Fat 7 (5%)
% Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 0g 0%
Sodium 662mg 28%
Potassium 163mg 54%
Total Carbohydrate27g 9%
Dietary Fiber 9g 36%
Sugars 2g
Protein 9g 36%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.